Bring a little Brie into your Holiday!

Cole Meredith, Cheese Buyer

Legend has it that in the eighth century, French Emperor Charlemagne first tasted this soft cheese at a monastery. When Charlemagne began to cut away the rind of the cheese, a bishop promptly interceded, telling the Emperor  that he was setting aside the best part of the cheese. After trying the Brie - skin and all - Charlemagne apparently ordered that large quantities of Brie should be shipped to him annually. The favorites of kings eventually became favorites of the people, and Brie was no exception.
 
These days, people all over the world enjoy brie cheese, although the most authentic varieties are crafted meticulously in France. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Creme. It has to maintain just the right temperature or the maturation process will not work. Serving Brie cheese properly consists of allowing it to come to room temperature first. It’s always good served with some kind of wine – a bossy red usually does the trick. My favorite has always been the Cuma made with organic grapes, from the Michel Torino Estate – paired with the Reny Picot or Belletoile triple cream bries (as well as a bit of warm baguette), it is a combo that just can’t be beat.
 
French brie is a delicious, versatile, and elegant appetizer for any holiday gathering, but the best part is that it is extremely simple, as well! Below is a recipe I made as an appetizer for my family last year – I hope you enjoy it as much as we did!
 

A GREAT HOLIDAY TREAT – Triple-Cream Brie and Sliced Ham Baguette

Ingredients
1 whole sourdough baguette (20-22 inches)
2/3 cup Cascadian Farms Organic raspberry preserves (or strawberry)
1/2 pound of Applegate Farms deli ham slices (sliced thin)
1 wedge of Belletoile Triple-Cream Brie (approx. 8 ounces), sliced, at room temperature
Directions
Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of deli-sliced ham and top with slices of French Brie. Place top of sourdough baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
 
*Optional: heat in a 375 degree F oven for 10 to 12 minutes.*
 
SERVE WARM AND ENJOY! HAPPY HOLIDAYS!